Characteristics and antioxidant capacities of five hawthorn wines fermented by different wine yeasts

Overall evaluation of the replacement of fermented soybean to fish meal in juvenile white shrimp, Litopenaeus vannamei diet: growth, health status, and hepatopancreas histomorphology.. [DOI: 10.21203/rs.3.rs-2250007/v1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0]

This study was conducted to determine the effect of replacing fishmeal (FM) with fermented soybean meal (FSBM) for 12 weeks on the growth performance, feed utilization, immunological parameters, antioxidant enzymes assays and lipid peroxidation, digestive enzymes, and histopathological analysis of juvenile Litopeneaus vannamei (L. vannamei). By substituting 0.0%, 20%, 30%, and 40% FSBM for fishmeal (w/w), four isonitrogenous diets were generated. A total of 300 juvenile L. vannamei(1.59 ±0.01 g) were randomly allocated to the experimental fiber tanks at a rate of fifteen shrimp per tank, with three replicates for each treatment. Growth performance and feed utilization decline considerably (P < 0.05) with increasing amounts of FM replacement with FSBM in diets. In comparison to the juveniles fed the other experimental diets, the diet containing a moderate level of FM replacement (20% FSBM) considerably enhanced growth performance and feed consumption during the feeding trial. The 20% FSBM-fed group had the highest protein content. In contrast, raising FSBM levels significantly increased lipid content (P < 0.05) compared to the control. However, there were no statistically significant differences (P> 0.05) across FSBM treatments. Hemolymph plasma total protein (TP) concentration and lysozyme activity were substantially greater (P < 0.05) in 20% FSBM compared to 40% FSBM (P < 0.05). In addition, 20% FSBM exhibits a substantial (P < 0.05) increase in the activity of antioxidant enzymes (CAT SOD, GPX, and GR). In contrast, the control and 30% FSBM groups had considerably more lipid peroxidation marker (MDA) than the 20% and 40% FSBM groups. Hepatopancreas amylase activity was considerably elevated (P < 0.05) in the control group and with 40% FSBM. In addition, Hepatopancreas and intestinal protease and lipase activity increased significantly by 20% FSBM. Considerably more B-cells were present in the 40% FSBM diet than in the control diet, however they were significantly less prevalent in the 20% and 30% FSBM of diets (P < 0.05).

Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity

The consumption of red wine by most wine drinkers has increased significantly because of the perceived health benefits which are linked to its inherent quality characteristics. In the quest to determine the conformity of Nigeria's domestic red wine quality with their international counterparts, the quality characteristics of domestic red wines produced in Nigeria were evaluated using foreign red wines as markers of wine quality and authenticity. Foreign and domestic red wines obtained in Nigeria were analyzed for physicochemical, antioxidant, and sensory properties using standard methods. Results showed that the domestic wines had significantly (p < 0.05) higher pH (4.03-4.16) and total sugar content (8.60-9.27%) while the foreign wines had significantly (p < 0.05) higher total titratable acidity (0.76-0.83%), Brix (6.98-8.04 g/100 g), alcohol (14.44-15.21% ABV), and polyphenol content (385.13-412.75 mg/L). Additionally, the domestic wines exhibited significantly (p < 0.05) lower antioxidant capacity compared to the foreign wines. Although the wines' hue angle (27.68°-41.46°) indicated a red colour spectrum in the visible region of the opponent colour chart, the total colour difference (ΔE) between foreign and domestic wines was significant. The sensory characteristics of the wines differed significantly as the panelist rating for overall acceptance ranged from 5.58 to 7.33. This research has provided valuable insight that the domestic wines studied showed a considerable level of authenticity and different levels of quality according to their varying concentration of organic acids, residual sugars, and phenolic compounds.

Effect of Issatchenkia terricola WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing

Our previous study isolated a novel Issatchenkia terricola WJL-G4, which exhibited a potent capability of reducing citric acid. In the current study, I. terricola WJL-G4 was applied to decrease the content of citric acid in red raspberry juice, followed by the red raspberry wine preparation by Saccharomyces cerevisiae fermentation, aiming to investigate the influence of I. terricola WJL-G4 on the physicochemical properties, organic acids, phenolic compounds and antioxidant activities during red raspberry wine processing. The results showed that after being treated with I. terricola WJL-G4, the citric acid contents in red raspberry juice decreased from 19.14 ± 0.09 to 6.62 ± 0.14 g/L, which was further declined to 5.59 ± 0.22 g/L after S. cerevisiae fermentation. Parameters related to CIELab color space, including L*, a*, b*, h°, and ∆E* exhibited the highest levels in samples after I. terricola WJL-G4 fermentation. Compared to the red raspberry wine pretreated without deacidification (RJO-SC), wine pretreated by I. terricola WJL-G4 (RJIT-SC) exhibited significantly decreased contents of gallic acid, cryptochlorogenic acid, and arbutin, while significantly increased contents of caffeic acid, sinapic acid, raspberry ketone, quercitrin, quercetin, baicalein, and rutin. Furthermore, the antioxidant activities including DPPH· and ABTS+· radical scavenging were enhanced in RJIT-SC group as compared to RJO-SC. This work revealed that I. terricola WJL-G4 had a great potential in red raspberry wine fermentation.

Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit (Crataegus tanacetifolia (lam.) pers.)

This study was aimed to produce of hawthorn vinegar to increase the usage area and consumability of the hawthorn fruit and benefit from its functional properties, and to reveal some bioactive compounds, occurred during vinegar production, the functional properties and the volatile compounds (VC). The results showed that the gallic acid was a prominent phenolic substance in both wine and vinegar, followed by the chlorogenic acid. The prominent VACs of the hawthorn vinegar were acetic acid, phenylacetic acid, acetoin, then, respectively, pentanoic acid, benzoic acid, (E)-isoeugenol, 2-cyclohexenone, propanoic acid, chavicol, and diethyl succinate. Within this study, hawthorn vinegar was produced as a new product that had a favorable volatile aroma compound profile and phenolic compounds with high bioactivity. Hawthorn vinegar that shown as an alternative way for the use of hawthorn fruit, its of whose functional and aromatic aspect was first revealed in detail. PRACTICAL APPLICATIONS: Hawthorn is a seasonal fruit, which has potential to be economically important. It has rich bioactive compounds known to have a positive effect on health. However, organoleptic properties (astringent, grainy texture, etc.) of fresh hawthorn fruit are not be mostly liked among most of the consumers. This situation prevents benefiting from the positive effect of hawthorn fruit. For this reason, in this study, it was aimed to produce the hawthorn vinegar, which economically more valuable and also, more functional than fresh hawthorn fruit. According to the results of the present study, organoleptic, functional, and economic values of the hawthorn fruit were improved with the hawthorn vinegar produced in result of the fermentation process. So, it has been considered that this study is beneficial for consumers, scientist or food industry professionals as it guides to transform a low-economic food product to highly economic and functional food product.

Quantification of the Organic Acids in Hawthorn Wine: A Comparison of Two HPLC Methods

Hawthorn wine is rich in anthocyanins, polyphenols, flavonoids and other macromolecular substances, which results in difficulty to rapidly determine organic acids in the wine. An enzymatic method is accurate but expensive and not able to quantify all of the organic acids simultaneously. Therefore, in this study, two HPLC methods were applied to quantify the organic acids in the wine with the enzymatic method as a reference. Seven organic acids were found with the enzymatic method including citric, succinic, l-malic, acetic, lactic, pyruvic, and fumaric acids, in which citric and succinic acid accounted for more than 80% of the total acids. By an 87H column equipped with DAD (diode array) detector at 215 nm (HPLC method 1), only citric and lactic acids were quantified accurately and the elution period was shortened from 100 min to 20 min by removing the impurity in the sample with a LC-18 SPE(solid-phase extraction) tube. While citric, succinic, l-malic, acetic, pyruvic, and fumaric acids were quantified reliably by a dC18 column equipped with DAD detector at 210 nm (HPLC method 2), with the sample requires only dilution and filtration before injection. It was suggested that HPLC method 2 was an effective method to quantify the organic acids in hawthorn wine. The method provides a choice for accurate quantification of organic acids in hawthorn wine or other drinks, and would be helpful for controlling the quality of hawthorn wine.

Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment

This study evaluated the chemical and volatile composition of hawthorn wines fermented with Saccharomyces cerevisiae A3.12 with and without pulp contact and pectase treatment during fermentation. The results indicated that the addition of pectase was in favor of pH decrease and clarification. The pectase-treated wines had significantly higher concentrations of acetic acid, ethyl octanoate, and isoamyl acetate than the non-enzyme-treated wines. Furthermore, the nonextracted wines had significantly higher concentrations of isoamyl alcohol, phenylethyl alcohol, ethyl lactate, and isoamyl acetate than the extracted wines. The first principal component separated the wine from the nonextracted juice with pectase from other samples based on the higher concentrations of isoamyl acetate (0.14 μg/g), diethyl butanedioate (0.07 μg/g), 2-phenylethyl acetate (0.23 μg/g), and acetoin (1.47 μg/g). The wine from nonextracted pulpy juice with pectase was significantly more aromatic than the others and 26.2% of the consumers were found to be willing to purchase this product.

Effects of pretreatments on anthocyanin composition, phenolics contents and antioxidant capacities during fermentation of hawthorn (Crataegus pinnatifida) drink

The effect of microwave and heat pretreatment on the content and composition of anthocyanins, phenolics, and the antioxidant capacity of hawthorn drink were studied. Nine anthocyanins were isolated by chromatographic separation from the Zirou hawthorn source and their structure identified using HPLC-DAD-ESI/MS analysis. Heat and microwave pretreatments had a significant impact on the relative contents of hawthorn anthocyanins, such as cyanidin-3-galactoside (82.9% and 76.9%, respectively) and cyanidin-3-glucoside (9.2% and 11.5%, respectively). Pretreatment had no significant effect on pH, total soluble solid or total acid. More anthocyanins remained after heat treatment than after microwaving (0.745mg/100mL), and were 52.4% higher than the control group after storage for 7days. The colour density of the heat treated group was higher than the control group (24.5%) after 12days of fermentation. The main antioxidant capacities of the hawthorn drinks came from total polyphenolics rather than total anthocyanins or total flavonoids.